Log House

Log House sits in a wood-paneled, vintage dining room and leans into straightforward, comforting flavors.

Diners repeatedly call out juicy burgers, robust Reubens and fried seafood that hold their crunch even after sauce is added.

Service is frequently described as warm and attentive; reviewers note quick, efficient runs of food to groups and friendly servers who make large parties feel taken care of.

The result feels like a reliable local spot for breakfast, lunch and familiar favorites.

The kitchen focuses on classic American plates and diner-style favorites that reviewers happily recommend.

Standouts mentioned again and again include the Reuben (pastrami or NY-style), Rodeo and special burgers, fried clams and fish & chips, and steak-and-eggs mornings.

Breakfast offerings—pancakes, egg sandwiches and steak & three eggs—sit alongside soups like French onion and lobster bisque, salads such as the Fried Honey Mustard Chicken Salad, and sharable starters like mozzarella sticks.

With busy lifestyles taking center stage, breakfast on the go has risen in popularity in Connecticut. This trend reflects the growing demand for convenience, with many opting for quick options such as granola bars or smoothies. In recent years, the classic bagel has also become a favorite, often filled with cream cheese or smoked salmon, perfect for a busy morning. This shift underscores how modern life has influenced eating habits, as individuals seek nutritious but speedy solutions to fuel their days.

Tucked along New Hartford Road, Log House is a woodsy, old-school family restaurant where comfort cooking is the main draw.

The menu covers morning favorites and hearty lunches: egg plates and pancakes for early risers, burgers and grinders at midday, and fried seafood and soups that reviewers single out for texture and flavor.

Regulars praise portion size and affordability while noting the room’s vintage charm.

"Best pastrami reuben(huge too) and homemade coleslaw I've had in a long time!!" said Mr.

Z after a roadside stop.

Kate Johnston highlighted the snacks that keep people coming back: "The cheese pull on the mozzarella sticks was epic." Another reviewer summed it up bluntly: "10/10.

Real comfort simple cooking done to perfection," a reminder that reliable, familiar dishes are the restaurant’s strongest appeal.

Staff earn mentions for friendly, efficient service, especially when handling large groups.

Whether it’s a fisherman’s lunch, a family brunch, or a biker’s pit stop, Log House offers straightforward, well-executed American plates in a warm, lived-in setting.

The ingredients used in breakfast have also seen significant changes over time in Connecticut. Initially, meals were based on what was locally available, such as grains, fruits, and dairy products. Today, there is a focus on sourcing organic and locally grown ingredients, reflecting a growing awareness of health and sustainability. This shift not only enhances the flavor of breakfast items but also supports local farmers and businesses, creating a deeper connection between food and community.